Falafel Omelet Pie in the Oven

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Falafel Omelet Pie in the Oven Recipe. Enjoy Middle Eastern food and learn how to make Falafel Omelet Pie in the Oven.

Ingredients

4 Tbsp cold butter
2¼ cups flour
¼ tsp salt
1 egg
¼ cup ice water

Method

Cut the frozen butter in small pieces.

Mix salt with flour.

Beat the egg.

Put flour in a blender, and then add the egg, the ice water and the butter gradually until a ball of dough is formed.

Wrap the dough well and keep in the refrigerator.

Spread the dough, sprinkle little flour on it. Put in a tray and press it until it takes the shape of the tray.

Pierce the middle of dough with a fork. Cover with aluminum paper and place in a preheated oven of 350 F. for 15 minutes.

Remove aluminum paper.

Mix a cup and half of Falafel paste with four eggs and fill the pie with it. Return to the oven and leave there for 45 minutes.

This pie can be served cold or can be heated easily in a microwave. The same pie can be used with different filling of vegetables, providing it is baked in an oven of medium heat, especially if the amount of liquid is much.

Chef Osama

More Falafel Recipes:

Falafel with Avocado Spread
Baked falafel with roasted eggplant salad
Falafel burgers
Lebanese Falafel
Falafel Sauce
Egyptian Falafel

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Yogurt Mint Sauce Recipe - How to Make Yogurt Mint Sauce

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Yogurt Mint Sauce Recipe. Enjoy Middle Eastern food and learn how to make Yogurt Mint Sauce. 

Prep Time: 5 minutes
Total Time: 1.25 hours

Ingredients

1 cup plain yogurt
1/2 cup fresh mint leaves, chopped
1 clove small garlic, minced
1 tablespoon fresh lemon juice
Salt and pepper to taste

Directions

Whisk all ingredients together.  Then, cover and refrigerate at least one hour to blend the flavors.

Source: www.recipetips.com

More about Yogurt:

Non-Fat Yogurt Nutrition
How To Buy the Healthiest Yogurt: 5 Tips
A Tale of Two Yogurts
5 Ways to Use Yogurt as Nutritious Substitute
10 Reasons Yogurt is a Top Health Food
Turkish Yogurt

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Lamb and olives pies (fatayer) - How to make Lamb and olives pies (fatayer)

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb and olives pies (fatayer) Recipe. Enjoy Dough and Bakery recipes and learn how to make Lamb and olives pies (fatayer).

Ingredients

For filling
3 Tbs olive oil
1 Red onion, chopped
½ Cup spring onion, chopped
Salt and pepper
½ Kilo (pre-cooked) minced lamb
1 Cup green olives, sliced
½ Cup parsley, chopped
½ Cup walnut, chopped
3 Tbs pomegranates syrup

For dough
2 2/3 Cups all purpose flour
¼ Cup whole wheat flour
1 Tbs yeast
1 tsp milk powder
2 tsp sugar
¼ tsp salt
1 ½ Cup warm water
Egg whites, for brushing, beaten

Method

- For filling:
- Heat oil in a sauce pan over medium heat, stir red and spring onion for 5 minutes, season with salt and pepper, leave for 3 more minutes or until golden brown. Keep aside to cool.
- Blend onion mixture with minced lamb, add remaining filling ingredients, stir until well combined.

- For the dough:
- Mix flours, yeast, milk powder, sugar and salt in an electric mixer on low speed until combined.
- Add water gradually to the mixture; beat on a medium speed until consistent dough is obtained.
- Place in a greased bowl, cover and leave to rise for 45 minutes or until doubled in size.
- Roll dough on a lightly floured surface with thickness not more than 1 cm, then cut into 10 cm circles.
- Place a tablespoon of the lamb mixture on one side of the circle and fold over the dough to make a half-circle. Pinch the edges of the dough together to seal.
- Place in an oven tray, leave to rise for another 15 minutes.
- Preheat oven to 200° C.
- Brush pies with egg whites, and bake for 25 minutes or until golden.

Chef Osama       


More Dough and Bakery recipes:

Small pies (Manaeish) or Fatayer
Spinach fatayer
Cheese Fatayer 
Spinach Pie 
Middle Eastern Pastries 
Sambousek

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Cracked Wheat Croquette Recipe

Enjoy our collection of Delicious & Tasty Ramadan Recipes!

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Cracked Wheat Croquette Recipe. Enjoy tasty Middle Eastern appetizzers and learn how to make Cracked Wheat Croquette.

Ingredients

2 cups cracked wheat soaked in hot water
½ cup shredded carrots
½ cup chopped celery
½ cup parsley
1 egg white
¼ cup rice flour
Salt and pepper
1 tsp spices
Oil for deep frying

For the filling

2 Tbsp oil
1 cup colored bell peppers (chopped)
¼ cup chopped onion
Salt and pepper

For the salsa

1 Tbsp sesame paste
1 Tbsp dried tomatoes, chopped
1 cup yoghurt
1 Tbsp lemon juice
1 Tbsp olive oil
Salt and pepper

Method

For the filling
• Heat the oil in a skillet over a medium heat
• Add peppers and onion
• Season with salt and pepper, cook for 5 minutes stirring frequently.

For the salsa
• In a large bowl mix the sesame paste, yogurt, tomatoes, olive oil and lemon juice
• Season with salt and pepper, stir until well combined.

For the croquettes
• Press the cracked wheat to drain, put it in a bowl
• Add the carrots, celery, parsley, egg whites, rice flour.
• Season with salt, pepper and spices.
• Blend this mixture in an electric blender to have an easy to shape batter.
• Shape the batter into medium sized balls, and then fill with the previous stuffing and seal.
• Chill fro 30 minutes to hold.
• Deep fry the croquettes, stir until golden brown.
• Drain on a paper towel. To be served hot with the yogurt salsa. 

More Middle Eastern Recipes:

Chunky Vegetable Hummus Spread
Hummus and Grilled Vegetable Wrap
Red Pepper Hummus with Toasted Pita Triangles
Extra Easy Hummus
Reduced-fat hummus
Zucchini and haloumi fritters with dill yoghurt dressing

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Chunky Vegetable Hummus Spread Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chunky Vegetable Hummus Spread Recipe. Enjoy quick & easy Middle Eastern food and learn how to make Chunky Vegetable Hummus Spread. 

Total time 10 min
Prep 10 min
Servings 20 servings, 2 Tbsp. spread and 5 crackers each

Ingredients

1 container (7 oz.) ATHENOS Original Hummus
1/2 cup  finely chopped peeled and seeded cucumbers
1/4 cup finely chopped red onions
1   plum tomato, finely chopped
1/4 cup ATHENOS Traditional Crumbled Feta Cheese
  RITZ Crackers

Preparation

SPREAD hummus onto plate.

TOP with layers of all remaining ingredients except crackers.

SERVE with crackers.

More Middle Eastern Recipes:

Hummus and Grilled Vegetable Wrap
Red Pepper Hummus with Toasted Pita Triangles
Extra Easy Hummus
Reduced-fat hummus
Zucchini and haloumi fritters with dill yoghurt dressing
Zucchini & haloumi fritters with tabouli

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Small pies (Manaeish) or Fatayer Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Small pies (Manaeish) or Fatayer  Recipe. Enjoy tasty middle Eastern recipes and learn how to make Small pies (Manaeish) or Fatayer.

Ingredients

1 Tbs yeast
¼ Cup water, warm
2 ½ Cup flour
½ tsp salt
½ tsp sugar
¾ Cup milk
¼ Cup oil
1 Egg, beaten +2 Tbs milk

Method

Dissolve yeast in warm water, leave for 5 minutes or until foamy.

Combine flour, salt and sugar in an electric mixer on low speed.

Add yeast mixture, milk and oil while beating on medium speed for 10 minutes or until soft dough is formed (can be mixed with hands for about 25 minutes).

Place dough and roll in a greased bowl, cover and let rise for 1hour or until doubled in size.

Roll dough on a lightly floured surface into a (½ cm thickness) circle. Cut into approximately 7 cm circles.

Brush circle edges with the egg mixture and fill one side of the circle as desired (for example white cheese and dried mint mixture), then fold into a half circle; pinch the edges with a fork to seal. (Hint: flour the fork so it won’t stick with the dough).

Brush with the egg mixture, prick with a fork, sprinkle with sesame seeds, black sesame or crushed pistachios (as desirer).

Bake for 15 minutes or until golden (time may vary according to filling).

Serving Suggestions
 
For spinach filling:
(Olive oil/ spinach, cut/ pomegranates seeds/pomegranates syrup/lemon juice)

heat oil in a skillet over medium heat, add ingredients and stir until done.

Fill pies by adding a portion of the mixture in the middle of the dough circle, then fold edges to meet in the middle to shape a triangle. Top with pomegranates seeds. 

For minced beef filling (precooked ground beef, pine nuts)
Place a portion of filling in the middle of the dough circle; pinch the edges to form an unsealed square. Sprinkle with roasted pine nuts.

Chef Osama

More Side Dish Recipes:

Moroccan-spiced lamb triangles recipe
Roasted Red Pepper Hummus Recipe
Zucchini and haloumi fritters with dill yoghurt dressing
Kibbe Nayeh
Spinach fatayer recipe
Sfiha
 
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Kibbee Recipe - How to Make Kibbee

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Kibbee  Recipe. Enjoy tasty middle Eastern recipes and learn how to make Kibbee .

Ingredients

1 cup of cracked wheat (bulgur)
1 pound ground meat (beef or lamb)
1 grated onion
1 teaspoon Salt
½ teaspoon Black pepper
1 teaspoon Allspice or kibbee spices
¼ ice cold water or crushed ice

Filling

½ pound ground meat (beef or lamb)
½ onion, diced
¼ cup toasted pine nuts
½ teaspoon Allspice or kibbee spices
salt and pepper to taste
1 tablespoon vegetable oil
oil for frying

Method

- Wash the cracked wheat very well. Let drain and squeeze out the excess water.
- Take the cracked wheat and place it on a tray to dry for about 2 hours.
- Grate the onion, mix it with the cracked wheat and add the meat. Mix them together until well combined.
- Add your seasonings. Salt, pepper, and allspice. Mix once again very well.

TIP: You can mix these ingredients in a food processor so that they become better combined.

Preparation for the filling

- Heat up the oil, then add your diced onion, cook until golden in color.
- Add the meat to the onions and cook until the meat is done.
- Add your salt, pepper and allspice.
- Drain any excess fat from the filling.
- Add the toasted pine nuts.

Making Kibee Balls

- Soak your hands in cold water. Take a small piece of dough.
- Push with your index finger into the center of the ball making an indentation or place for the filling to go. The hole should be long in length in order to fill the dough ball.
- Once this is done take a small amount of the filling and place it into the ball.
- Close the ball with your index finger and thumb. Repeat this step with every ball.
- Once all of them are made, you will heat up your frying oil and place each Kibbee Ball into the hot oil for frying.
- Once they are medium brown in color, take them out of the oil and place on a paper towel to soak up the excess oil.

Chef Osama

More Kibbeh Recipes:

Kibbeh with Caramelized Onions and Pomegranate Molasses Drizzle
Kibbeh
Potato Kibbeh
Kibbeh Recipe
KIBBEH NAYYEH
Lebanese Meat Loaf (Kibbeh)
 
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Grilled Middle Eastern Baba Ghanoush Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Grilled Middle Eastern Baba Ghanoush Recipe. Enjoy delicious & easy Middle Eastern side dishes and learn how to make Grilled Middle Eastern Baba Ghanoush.  

Yield: about 2 cups  | Level: Easy

Ingredients

2 medium eggplants, about 1 pound total
4 garlic cloves, coarsely chopped
1/4 cup tahini (sesame seed paste)
1 lemon, juiced
1 handful fresh flat-leaf parsley, coarsely chopped
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
2 tablespoons chopped roasted pistachios, for garnish
Pita bread, cut into wedges, for dipping

Directions

Pierce the eggplants in a few places with a fork, so steam has somewhere to go when you cook them.

For a smoky flavor that will add depth to the finished dish, grill the eggplants on a very hot, oiled grill pan (or barbecue) until the skins are wrinkled and black, and the eggplants shriveled and soft; turning often. (If you prefer, roast the eggplants in a preheated 400 degree F oven for 30 minutes.)

When the eggplants are cool enough to handle, split them open and scoop out the flesh, discarding the skin and as many seeds as possible.

In a food processor, combine the garlic, tahini, lemon juice and parsley; puree until smooth. Add the eggplant flesh; season with cumin, salt, and pepper; pulse several times to make a thick, coarse puree. Pour in the oil and pulse again to incorporate. Taste and adjust seasoning, as needed. Pour into a serving bowl and garnish with chopped pistachios. Serve with pita wedges for dipping.

Recipe courtesy Tyler Florence and JoAnn Cianciulli
Show: Food 911 Episode: Eggplant for Everyone

More Middle Eastern Recipes:

Eggplant with Yogurt and Dill
Roasted Red Pepper Hummus
Red Pepper Hummus with Toasted Pita Triangles
Extra Easy Hummus
Reduced-fat hummus
Zucchini and haloumi fritters with dill yoghurt dressing

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Kibbeh with Caramelized Onions and Pomegranate Molasses Drizzle Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Kibbeh with Caramelized Onions and Pomegranate Molasses Drizzle Recipe. Enjoy delicious & easy Middle Eastern side dishes and learn how to make Kibbeh with Caramelized Onions and Pomegranate Molasses Drizzle.


Total Time:1 hr 0 min
Prep 20 min
Cook 40 min

Yield: 4 to 6 servings
Level: Easy

Ingredients

1 onion, quartered
2/3 cup bulgur, soaked in warm water for 20 minutes then drained
1 pound ground lamb
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1/2 plus 1/8 teaspoon ground cinnamon
1/4 plus 1/8 teaspoon ground allspice
2 tablespoons chopped fresh mint leaves
Extra-virgin olive oil, for brushing meatballs, plus 3 tablespoons
1 1/2 pounds onions, halved and thinly sliced
3 tablespoons pine nuts
1/2 cup mixed dried fruit, chopped if large, such as apricots, golden raisins, and currants
3 tablespoons pomegranate molasses, or to taste

Directions

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper or aluminum foil.

Place the onion in the bowl of a food processor and process to a smooth paste. Add the bulgur, lamb, 1 teaspoon of the salt, 1/4 teaspoon of the pepper, the cinnamon, allspice, and mint and process until mixture is smooth and thoroughly combined. Using damp hands, divide the meat mixture into about 24 evenly sized portions (about 2 tablespoons each) and shape into little torpedo shaped meatballs. Brush the top of each meatball with some of the olive oil, then place on the baking sheet and bake until just cooked through, about 12 to 15 minutes.

While the meatballs are baking, make the caramelized onion topping. Heat a medium skillet until hot. Add the 3 tablespoons of extra-virgin olive oil and, when hot, add the sliced onions, remaining 1/4 teaspoon of salt and remaining 1/4 teaspoon of pepper. Cook, stirring frequently, until onions are soft and beginning to caramelize, about 10 minutes. Add the pine nuts and continue cooking until onions are nicely caramelized and pine nuts are golden, about 10 minutes longer. Add the dried fruit and cook for 5 minutes.

When the lamb meatballs come out of the oven, transfer to a serving platter and top with the caramelized onion mixture. Drizzle with the pomegranate molasses and serve hot.

Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions 2008
Show: The Essence of Emeril Episode: Lebanese Foods 

More Kibbeh Recipes:

Kibbeh
Potato Kibbeh
Kibbeh Recipe
KIBBEH NAYYEH
Lebanese Meat Loaf (Kibbeh)
baked kibbeh

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Moroccan mushrooms recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan mushrooms Recipe. Enjoy tasty & easy Moroccan recipes and learn how to make Moroccan mushrooms. 

Ingredients (serves 4)

2 teaspoons olive oil
1 small red onion, finely chopped
2 garlic cloves, crushed
2 teaspoons Moroccan seasoning
500g cup mushrooms, thickly sliced
2 small tomatoes, finely chopped
small fresh coriander leaves, to serve

Method

1. Heat oil in a large frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add seasoning. Cook, stirring, for 1 minute or until fragrant.
  
2. Add mushroom. Cook, stirring for 3 to 5 minutes or until mushroom is golden and just tender. Add tomato. Season with salt and pepper. Cook, stirring, for 1 minute or until heated through. Top with coriander leaves. Serve.

Notes

Serve with grilled fish or beef skewers

Source
Super Food Ideas - October 2008, Page 29
Recipe by Kim Coverdale

 More Moroccan Recipes:

Quick Tagine-Style Chicken
Beef, pumpkin and date tagine
Chicken tagine with carrots & dates
Chicken & chickpea tagine
Moroccan fish soup
Moroccan chicken, carrot and chickpea

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Eggplant with Yogurt and Dill Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Eggplant with Yogurt and Dill Recipe. Enjoy tasty & easy Middle Eastern appetizer recipes and learn how to make Eggplant with Yogurt and Dill.
 
Cook Time: 38 min
Level: Easy
Yield: 4

Directions

Toss 1 pound chopped eggplant, 3 unpeeled shallots and 3 unpeeled garlic cloves with 1/4 cup olive oil, salt and pepper on a baking sheet. Roast at 400 degrees for 30 minutes. Add some walnuts; bake for 8 more minutes. Cool slightly, then squeeze the shallots and garlic from their skins and chop; toss with the eggplant, nuts, 1/2 cup plain yogurt, fresh dill and salt and pepper.

Photograph by Antonis Achilleos

Recipe courtesy Food Network Magazine

More Middle Eastern Recipes:

Roasted Red Pepper Hummus
Red Pepper Hummus with Toasted Pita Triangles
Extra Easy Hummus
Reduced-fat hummus
Zucchini and haloumi fritters with dill yoghurt dressing
Zucchini & haloumi fritters with tabouli

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Roasted Red Pepper Hummus Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Roasted Red Pepper Hummus Recipe. Enjoy tasty & easy Middle Eastern food recipes and learn how to make Roasted Red Pepper Hummus. This recipe is simply delicious. Fresh roasted red bell peppers make it really special.

12 Servings | Prep: 30 min. + standing

Ingredients

2 large sweet red pepper
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1/3 cup lemon juice
3 tablespoons tahini
1 tablespoon olive oil
2 garlic cloves, peeled
1-1/4 teaspoons salt
1 teaspoon curry powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon pepper
Pita bread, warmed and cut into wedges, and reduced-fat wheat snack crackers
Additional garbanzo beans or chickpeas, optional

Directions

Broil red peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes.

Peel off and discard charred skin. Remove stems and seeds. Place the peppers in a food processor. Add beans, lemon juice, tahini, oil, garlic and seasonings; cover and process until blended.

Transfer to a serving bowl. Serve with pita bread and crackers. Garnish with additional beans if desired. Yield: 3 cups.

Nutrition Facts: 1/4 cup (calculated without pita bread, crackers or additional beans) equals 113 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 339 mg sodium, 14 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat.

From Light & Tasty December/January 2008, p35 

More Middle Eastern Recipes:

Red Pepper Hummus with Toasted Pita Triangles
Extra Easy Hummus
Reduced-fat hummus
Zucchini and haloumi fritters with dill yoghurt dressing
Zucchini & haloumi fritters with tabouli
Lebanese sausages (makanek)

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Red Pepper Hummus with Toasted Pita Triangles

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Red Pepper Hummus with Toasted Pita Triangles Recipe. Enjoy tasty & easy Middle Eastern food recipes and learn how to make Red Pepper Hummus with Toasted Pita Triangles.  

Cook Time: 8 min |  Level: Easy | Yield: about 4 to 6 servings

Ingredients

4 whole-wheat pita pockets, cut into triangles
Cooking spray
Garlic salt
1 (15-ounce) can chickpeas, drained
1 cup sauteed red peppers
1/4 cup tahini (sesame paste)
2 tablespoons fresh lemon juice
3 to 4 cloves garlic
1 teaspoon ground cumin
Salt and ground black pepper
2 tablespoons finely chopped fresh parsley leaves

Directions

Preheat oven to 400 degrees F.

Place pita triangles on a large baking sheet and spray the surface with cooking spray. Season the tops with garlic salt. Bake 6 to 8 minutes, until golden brown and crisp.

Meanwhile, rinse and drain 1 can of the chickpeas. Place drained chickpeas in a blender and add red peppers, tahini, lemon juice, garlic, and cumin. Process until smooth. Season, to taste, with salt and black pepper. Transfer to a serving bowl and top with parsley.

Serve hummus with toasted pita triangles arranged alongside.

2006, Robin Miller, All rights reserved
Show: Quick Fix Meals with Robin Miller - Episode: Multitasking

More Middle Eastern Recipes:

Extra Easy Hummus
Reduced-fat hummus
Zucchini and haloumi fritters with dill yoghurt dressing
Zucchini & haloumi fritters with tabouli
Lebanese sausages (makanek)
Baba Ganoush and Pita Crisps

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Extra Easy Hummus

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Extra Easy Hummus Recipe. Enjoy tasty & easy Middle Eastern Food and learn how to make Extra Easy Hummus. Tahini-free hummus that only takes minutes.

Prep Time: 5 Min | Ready In: 5 Min

Ingredients

1 (15 ounce) can garbanzo beans, drained, liquid reserved
1 clove garlic, crushed
2 teaspoons ground cumin
1/2 teaspoon salt
1 tablespoon olive oil

Directions

1. In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved.

Nutritional Information

Amount Per Serving  Calories: 35 | Total Fat: 3.6g | Cholesterol: 0mg 

More Lebanese Recipes:

Reduced-fat hummus
Zucchini and haloumi fritters with dill yoghurt dressing
Zucchini & haloumi fritters with tabouli
Lebanese sausages (makanek)
Baba Ganoush and Pita Crisps
Muttabel with Za'atar-Spiced Pita Bread

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Reduced-fat hummus recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Reduced-fat hummus Recipe. Enjoy tasty food and learn how to make Reduced-fat hummus.

Preparation Time 10 minutes
Makes about 450g (1 cup)

Ingredients

1 x 400g can chickpeas, rinsed, drained
60ml (1/4 cup) fresh lemon juice
2 tbs tahini
2 tbs water
1 tsp ground cumin
1/2 tsp ground coriander
1 small garlic clove, crushed
Salt & freshly ground black pepper
Sweet paprika, to garnish
Carrot & celery sticks, to serve

Method

1. Place chickpeas, lemon juice, tahini, water, cumin, coriander and garlic in the bowl of a food processor and process until a smooth paste forms. Taste and season with salt and pepper. (Add a little extra lemon juice or water if the hummus is too thick.)

2. Transfer hummus to a bowl. Sprinkle with paprika to garnish. Serve with carrot and celery sticks.

Source
Good Taste - February 2005, Page 119
Recipe by Jan Purser

More Lebanese Recipes:

Zucchini and haloumi fritters with dill yoghurt dressing
Zucchini & haloumi fritters with tabouli
Lebanese sausages (makanek)
Baba Ganoush and Pita Crisps
Muttabel with Za'atar-Spiced Pita Bread
Kibbe Nayeh 

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Spinach fatayer recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Spinach fatayer Recipe. Enjoy tasty Lebanese pastries and learn how to make Spinach fatayer. 

Mezze is more than just food, it's a way of life. Learn secrets to the art of grazing with this tasty recipe.

Preparation Time 25 minutes
Cooking Time 25 minutes

Ingredients (serves 20)

tbs sumac (see note)
500g baby spinach, finely chopped
1 small vine-ripened tomato, finely chopped
Olive oil, to brush
Lemon wedges and labne (see note) dusted
with sumac, to serve

Fatayer dough
250g (12/3 cup) plain flour, sifted
1/2 tsp dried yeast

Method

1. To make dough, combine flour, yeast and 1 tsp salt in a large bowl. Gradually add 160ml (2/3 cup) lukewarm water and stir to form a dough. Knead dough on a lightly floured work surface until smooth, adding a little more flour if too sticky. Place in a lightly oiled bowl, cover with plastic wrap and set aside to prove for 1 hour or until almost doubled in size.

2. Meanwhile, to prepare filling, place onion, sumac, spinach and tomato in a large bowl. Season with salt and stir to combine. Drain in a large sieve over a bowl, pressing down with the back of a spoon to remove excess moisture. Discard liquid and set aside.

3. Preheat oven to 200C. Line 2 large oven trays with baking paper. Divide dough into 20 and cover with a clean tea towel to prevent dough drying out. Roll a portion into a ball on a lightly floured work surface, then, using a floured rolling pin, roll out until 4mm thick. Place 1 packed tablespoon filling in centre, then fold in dough from 3 sides to form a triangular parcel. Press edges together with fingertips to seal and place on prepared trays. Repeat with remaining dough and filling.

4. Lightly brush fatayer with oil, then bake for 25 minutes or until golden and cooked through. Cool.

5. Transfer to a platter. Serve with lemon and labne dusted with sumac.

Notes
 
Sumac is a reddish-brown, sour ground Middle Eastern spice available from supermarkets.

Labne, available from delis and supermarkets, is drained yoghurt.

Fatayer are small savoury pies. Like many other mezze dishes, they come in a variety of shapes with different fillings and names. These ones are filled with a spinach and herb mixture, seasoned with sumac and flavoured with finely chopped onion. Allow an extra hour to prove the dough.

Source
MasterChef - February 2011, Page 76
Recipe by Kamal Mouzawak

More Pastry Recipes: 

Cheese and mint rolls
Saudi Puff Pastry with Meat
Middle-eastern pies
Middle Eastern Pastries
Rokak
Sfiha 

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Lebanese sausages (makanek) recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lebanese sausages (makanek) Recipe. Enjoy quick & easy Middle Eastern recipes and learn how to make Lebanese sausages (makanek). 

Mezze is more than just food, it's a way of life. Learn secrets to the art of grazing with this tasty recipe.

Preparation Time 5 minutes
Cooking Time 10 minutes

Ingredients (serves 4)

500g makanek (see note) or merguez sausages (see note)
2 tbs pomegranate molasses

Method

1. Using your index finger and thumb, press firmly through a sausage at the halfway point to separate the meat, then twist the sausage casing to make 2 smaller sausages (if using merguez sausages, twist at two even points to form 3 smaller sausages). Using kitchen scissors, cut at the twist to separate. Repeat with remaining sausages.

2. Preheat a chargrill pan or barbecue to medium and cook sausages, turning occasionally, for 8 minutes or until cooked through. Transfer sausages to a bowl, add pomegranate molasses and stir to combine.

3. Place makanek on a platter and serve immediately.

Notes

Serves 4-6 as a mezze.

Pomegranate molasses is from selected supermarkets and delis.

Merguez sausages are typically North African in origin. They are usually made from lamb or beef, or a mixture of both, and are spiced with chilli and harissa, which gives them a red colour. Available from selected butchers.

If you can't find makanek or merguez sausages, substitute lamb, beef or pork sausages; the pomegranate molasses will make the dish taste as authentic.

Makanek is a type of Lebanese sausage made from a mixture of beef, lamb and sometimes pork. A comforting spicy staple in winter, these are cooked on the barbecue or fried in their own juices and then seasoned with lemon juice or pomegranate molasses for a thick, delicious gravy to mop up with flat bread. Serve them with lemon wedges to squeeze over if you like them extra tangy!

Source
MasterChef - February 2011, Page 74
Recipe by Kamal Mouzawak

More Lebanese Recipes:

Baba Ganoush and Pita Crisps
Muttabel with Za'atar-Spiced Pita Bread
Kibbe Nayeh
Kibbe
Sambousek
Batata Harra

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Moroccan-spiced lamb triangles recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan-spiced lamb triangles Recipe. Enjoy tasty Moroccan recipes and learn how to make Moroccan-spiced lamb triangles.

Preparation Time 20 minutes
Cooking Time 30 minutes
Makes 20

Ingredients

1 tbs olive oil
1 small brown onion, halved, finely chopped
1 garlic clove, crushed
1 1/2 tbs Middle Eastern spice (harissa) mix (McCormick brand)
250g lamb mince
50g (1/4 cup) finely chopped dried dates
40g (1/4 cup) toasted slivered almonds (Ducks brand)
70g (1/4 cup) natural yoghurt
1/4 cup coarsely chopped fresh coriander
Salt & freshly ground black pepper
20 sheets filo pastry
80g butter, melted
1 tbs caraway seeds

Method

1. Heat the oil in a large frying pan over medium-high heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the spice mix and cook, stirring, for 2 minutes or until fragrant. Add the lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until golden brown. Remove from heat. Add the dates, almonds, yoghurt and coriander, and stir to combine. Taste and season with salt and pepper. Set aside for 15 minutes to cool.

2. Place the filo sheets on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 filo sheet with melted butter and fold lengthways into 3 to make a 5cm-wide strip of pastry. Place 1 tbs of the mince mixture on the narrow edge closest to you. Use your fingers to hold the mince in place and fold the bottom right-hand corner over diagonally to cover filling. Continue folding on the diagonal until the end of the pastry strip is reached and a triangle forms. Place on a baking tray. Repeat, with the remaining pastry, melted butter and filling, to make another 19 triangles.

3. Preheat oven to 180°C. Brush triangles with any remaining melted butter and sprinkle with caraway seeds. Bake in preheated oven for 15 minutes or until triangles are heated through and pastry is golden brown. Remove from oven.

4. Arrange triangles on a large serving platter and serve immediately.

Source
Good Taste - December 2004, Page 170
Recipe by Sarah Hobbs

More Moroccan Recipes:

Moroccan lamb with carrot mash
Beef, date & honey tagine with almonds
Moroccan chard & lamb pan-fry
Chicken tagine with couscous
Fast chicken tagine
Moroccan Tagine

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Baked falafel with roasted eggplant salad recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Baked falafel with roasted eggplant Recipe. Enjoy quick & easy Middle Eastern food recipes and learn how to make Baked falafel with roasted eggplant.
 
Preparation Time 30 minutes
Cooking Time 40 minutes

Ingredients (serves 4)

165g (3/4 cup) dried chickpeas
1 small brown onion, halved, finely chopped
2 garlic cloves, crushed
1/3 cup firmly packed fresh continental parsley leaves
1/3 cup firmly packed fresh coriander leaves
2 tsp finely grated lemon rind
1 tsp fresh lemon juice
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp baking powder
1 large (about 350g) eggplant, ends trimmed, cut into 2.5cm pieces
3 ripe egg tomatoes, each tomato cut into 6 wedges
Olive oil spray
1 bunch rocket, ends trimmed, washed, dried, leaves torn
1 small red onion, halved, thinly sliced
1/4 cup fresh mint leaves
1/4 tsp sumac
130g (1/2 cup) reduced-fat natural yoghurt (Vaalia brand)
Freshly ground black pepper

Method

1. Place the chickpeas in a large bowl and cover with cold water. Set aside overnight to soak. Drain well.

2. Preheat oven to 200°C. Place the chickpeas, brown onion, garlic, parsley, fresh coriander, lemon rind and juice, ground coriander, cumin and baking powder in the bowl of a food processor and process, scraping down the side of the bowl regularly, until smooth. Set aside for 30 minutes to develop flavours.

3. Line 2 baking trays with non-stick baking paper. Place the eggplant and tomato on separate trays. Spray the eggplant and tomato lightly with olive oil spray. Bake in preheated oven for 25 minutes or until golden brown and tender. Remove from oven. Increase oven temperature to 220°C.

4. Line a baking tray with non-stick baking paper. Divide chickpea mixture into 12 equal portions. Roll each portion into a ball and flatten slightly. Place on the prepared tray and lightly spray with olive oil spray. Bake in oven, turning halfway through cooking, for 15 minutes or until light golden brown.

5. Place the rocket, red onion, mint, sumac, roasted eggplant and roasted tomato in a large bowl and gently toss to combine. Divide salad among shallow serving bowls. Top with the baked falafel and a dollop of yoghurt. Season with pepper and serve immediately.

Notes

- Sumac is a tangy, deep-purple spice commonly used in Middle-Eastern cooking. It's available in the spice section of Woolworths supermarkets.

- This is a high fibre dish.

Source
Good Taste - September 2005, Page 112
Recipe by Tracy Rutherford

More Lebanese Recipes:

Lebanese platter
Aubergine or Eggplant Salad
Lebanese Lentil/Rice Pilaf With Blackened Onions
Lebanese Bean Stew
Shish Barak with Yoghurt
Lebanese Lentils & Red Peppers

Save and share Baked falafel with roasted eggplant salad recipe

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Roasted pumpkin couscous recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Roasted pumpkin couscous recipe. Enjoy cooking tasty food and learn how to make Roasted pumpkin couscous.

Try this Roasted pumpkin couscous recipe for a tasty side dish idea

Ingredients (serves 4)

750g butternut pumpkin, peeled, cut into 2cm pieces
1 medium red onion, halved, cut into wedges
1 tablespoon olive oil
2 teaspoons Moroccan seasoning
1 cup couscous
1 chicken stock cube
1 cup boiling water
2 x 125g cans chickpeas, drained, rinsed
1/4 cup toasted pine nuts
1/4 cup roughly chopped fresh coriander leaves

Method

1. Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place pumpkin and onion in a bowl. Add oil and seasoning. Toss to coat. Arrange mixture, in a single layer, on prepared tray. Bake for 20 minutes or until pumpkin is golden and tender.

2. Meanwhile, place couscous in a heatproof bowl. Add crumbled stock cube and boiling water. Stir to combine. Stand, covered, for 5 minutes or until liquid has absorbed. Stir with a fork to separate grains. Add pumpkin mixture, chickpeas, pine nuts and coriander. Toss gently to combine. Serve.

Notes
Serve with pan-fried white fish or lamb cutlets.

Source
Super Food Ideas - July 2009, Page 34
Recipe by Kim Coverdale

More Couscous Recipes:

Moroccan-style couscous with roast beef
Moroccan honey chicken with couscous
Herbed couscous
Couscous 'N' Garlic Shrimp
Roast vegetable couscous
Moroccan meatballs with herb couscous

Save and share roasted pumpkin couscous recipe

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